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French Onion Potatoes

French onion potatoes with golden roasted baby potatoes topped with jammy caramelized onions and bubbly melted Gruyere. Roast the potatoes until crisp, then bake again just long enough to melt the cheese for a hearty side with French-inspired flavor.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: French-inspired
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

French onion potatoes components
  • 2 lb baby potatoes Halved.
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 3 tbsp butter
  • 2 yellow onions Thinly sliced.
  • 1 tsp fresh thyme leaves
  • 0.25 cup beef broth
  • 1 tsp Worcestershire sauce
  • 1.5 cup shredded Gruyere

Equipment

  • 1 cast iron skillet

Method
 

Roast the potatoes
  1. Preheat oven to 425°F, then toss the halved baby potatoes with olive oil, salt, and black pepper in an oven-safe cast iron skillet until evenly coated (visual cue: potatoes look glossy and well seasoned).
  2. Roast for 30-35 minutes, until the potatoes are golden and crispy (visual cue: browned edges and a crisp surface).
Cook the jammy onions
  1. Meanwhile, cook the sliced yellow onions in butter over medium-low heat for 25 minutes, until deep golden and jammy (visual cue: onions turn caramel-brown and look silky).
  2. Stir in fresh thyme leaves, beef broth, and Worcestershire sauce, then simmer until the liquid is absorbed (visual cue: a glossy onion coating clings to the pan).
Assemble and melt the cheese
  1. Spoon the jammy onions over the roasted potatoes in the skillet (visual cue: onions form a thick topping across the potatoes).
  2. Top with shredded Gruyere and bake for 8-10 minutes at 425°F, until the cheese is melted and bubbly (visual cue: bubbling, browned cheese edges).

Notes

For the crispiest potatoes, make sure the oven is fully preheated and spread the potatoes in a single layer in the cast iron skillet. Store leftovers in the fridge up to 3 days; reheat in the oven or on a skillet until warmed through and the cheese remelts. Freezing is not recommended because the potatoes can soften. Dietary swap: use a plant-based butter and dairy-free Gruyere-style shreds for an easy vegetarian-friendly variation (flavor closest when the shreds melt well).